Spaghetti with Spaghetti Squash in a Lemon Walnut Pesto

walnuts

🥗Healthier: pine nuts

💰Cheaper: sunflower seeds

Sunflower seeds are a budget-friendly alternative with a similar texture.

parmesan cheese

🥗Healthier: nutritional yeast

💰Cheaper: grated pecorino

Nutritional yeast is dairy-free and adds a cheesy flavor.

Preheat the oven to 400°F (200°C).

Cut the spaghetti squash in half lengthwise and scoop out the seeds.

Roast the spaghetti squash for about 40 minutes until tender, then shred the flesh with a fork.

In a food processor, combine toasted walnuts, garlic, lemon juice, lemon zest, and olive oil.

Blend until smooth, adjusting the consistency with more olive oil if desired.

Add salt to taste to the pesto mixture.

In a sauté pan over medium-low heat, combine the cooked spaghetti, spaghetti squash strands, and pesto.

Add a ladle of reserved pasta water to emulsify the sauce and mix gently.

Serve warm, garnished with additional parsley if desired.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens